Directions

To Cook

1. Place vegetable oil in a heated saucepan, add garlic and onions. Cook until soft and add Lingham’s Malaysian Lemongrass Curry Paste.
2. Fry for several minutes until fragrant then add coconut cream, lemongrass stem and water.
3. Bring to the boil and add carrots. Cook for 5 mins, then add prawns.
4. Simmer for 3 mins, add broccolini and cook for 2 mins. Remove the lemongrass, stir through salt and mint. Serve with rice.